Tex-Mex Stuffed Mushrooms

• 24 medium or large mushrooms
• 1/2 to 1 lb. Italian sausage (squeeze out of casing)
• 1 cup (about 4 oz.) shredded Monterey Jack cheese
• 1/4 cup Salsa (Taco sauce can be used)
• 1/4 cup thin sliced green onion

Instructions:
Wash and drain mushrooms. Remove stems and scoop out pulp. Chop finely and put in pan. Break up sausage and cook with mushroom stems and 3/4 of the green onion. Drain off fat. Mix with cheese and some of the salsa to bind together. Fill mushrooms and place on cookie sheet. Top with a little salsa and green onion. Bake at 350 for 20-25 minutes until done.